Low calorie baked products

Abstract

Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content.

What is claimed is: 
     
       1. A low calorie baked product comprising: (a) from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol fatty acid polyester;   (b) as an anti-anal leakage agent, from about 10% to about 50% by weight of the polyol polyester of a fatty acid having a melting point of 37° C. or higher, or an ester of such fatty acids;   (c) from about 25% to about 85% of a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of from about 3:2 to about 9:1.   
     
     
       2. A low calorie baked product comprising: (a) from about 35% to about 60% of a non-absorbable, non-digestible liquid polyol fatty acid polyester;   (b) as an anti-anal leakage agent, from about 10% to about 50% by weight of the polyol polyester of a fatty acid having a melting point of 37° C. or higher, or an ester of such fatty acids;   (c) from about 25% to about 60% of a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of from about 3:2 to about 9:1.   
     
     
       3. The low-calorie baked product of claim 2 wherein the amount of anti-anal leakage agent is from about 20% to about 30% by weight of the polyol polyester. 
     
     
       4. The low-calorie baked product of claim 2 wherein the anti-anal leakage agent is selected from the group consisting of hydrogenated palm oil, natural cocoa butter, synthetic cocoa butter, and mixtures thereof. 
     
     
       5. The low-calorie baked product of claim 2 wherein the polyol polyester is selected from the group consisting of sucrose hexaoleate, sucrose heptaoleate, sucrose octaoleate and mixtures thereof. 
     
     
       6. The low-calorie baked product of claim 2 comprising from about 45% to about 55% of the liquid polyol polyester. 
     
     
       7. A low-calorie baked product comprising (a) from about 48% to about 55% of a polyol polyester selected from the group consisting of sucrose hexaoleate, sucrose heptaoleate, sucrose octaoleate and mixtures thereof;   (b) from about 9% to about 16.5% of an anti-anal leakage agent selected from the group consisting of hydrogenated palm oil, natural cocoa butter, synthetic cocoa butter, and mixtures thereof;   (c) from about 25% to about 46% of a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of from about 3:2 to about 9:1.   
     
     
       8. The low-calorie baked product of claim 7 comprising, as an additional ingredient, from about 2% to about 10% milk protein.